The cool monsoon weather calls for a perfect drink. And while coffee and tea are delightful options, a stronger concoction like a cocktail comes to a close second. If you’re looking to enjoy a refreshing drink this monsoon, check out these delicious cocktail recipes from expert mixologists around the country.
Blah Hot Ponch – Aaditya Mali, Head Mixologist & Bar Manager, Blah!
Photo Courtesy: Blah
Ingredients:
30ml dark rum
30ml cranberry juice
60ml mulled wine cordial
60ml tulsi tea
10ml honey syrup
Garnish: 3 star anise / orange slice
Method: Build up
Butterfly Pea Gin Cocktail – Yash Advani, Founder, Maikada
Photo Courtesy: Maikada
Ingredients:
45ml Butterfly Tea infused Gin
1/2 lime
Tonic for top up
Garnish: Edible flowers
Method: Built in glass over a square ice cube.
Camminata Nel Bosco – Nelson Nair, AVP Operations at KA Hospitality, CinCin
Photo Courtesy: CinCin
Ingredients:
2 ounces Jim Beam Bourbon (or bourbon of your choice)
1-ounce house-made Thyme Liqueur
1/2-ounce Berry Shrub
Fresh thyme sprig (for garnish)
Ice cubes
Method: In a mixing glass or cocktail shaker, combine the bourbon, house-made thyme liqueur, and berry shrub. Add a handful of ice cubes to the mixing glass or shaker. Stir the ingredients together using a bar spoon for about 30 seconds if using a mixing glass. If using a cocktail shaker, close it and shake vigorously for about 10-15 seconds. If you chilled the glass, discard the ice cubes. Otherwise, you can choose to strain the cocktail into the glass over fresh ice cubes. Take a fresh thyme sprig and lightly slap it between your hands to release the herb’s aroma. Place the thyme sprig in the cocktail as a garnish. Sip, savour and enjoy!
Method: In a mixing glass or cocktail shaker, combine the Scotch whiskey, coffee liqueur, and aromatic bitters. Add a handful of ice cubes to the mixing glass or shaker. Stir the ingredients together using a bar spoon for about 30 seconds if using a mixing glass. If using a cocktail shaker, close it and shake vigorously for about 10-15 seconds. If you chilled the glass, discard the ice cubes. Otherwise, you can choose to strain the cocktail into the glass over fresh ice cubes. Swirl a lemon peel and place it on top of the glass as a garnish. Serve and enjoy.
Spicy Senor – Ishaan Bahl, Founder, 145 Cafe & Bar
Photo Courtesy: 145 Cafe & Bar
Ingredients:
60ml silver tequila
20ml fermented starfruit
20ml lime juice
20ml fresh pineapple juice
20ml starfruit juice
15ml sugar syrup
Method: Muddle the fermented starfruit. Add the remaining ingredients to the shaker. Shake and double strain over ice in an old-fashioned glass. Glass rimmed with chilly salt.
The June’s Secret – Mohit Gadgil, Restaurant and Beverage Manager, JW Marriott Mumbai Sahar
